Currant – Raspberry – Jam

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

600 g currants, weihed and prepared
600 g raspberries, weihed and prepared
600 g preservin suar, 2: 1

Instructions

Wash the currants, drain them, sort them and strip them from the panicles with a fork or by hand. Wash, drain and sort the raspberries.
Put the berries in a blender and chop or mash by hand with a pounder. When using 600 g gelling sugar 2: 1, the fruit pulp must be 1200 g.
Put the fruit pulp and preserving sugar in an appropriately large saucepan and bring to the boil, stirring constantly. Then let it simmer for 3 minutes.
Take one gel sample or several gel samples as required.
Skim the jam with a slotted spoon, if necessary. Fill the hot twist-off glasses to the brim and wipe the edges of the glass clean.
Immediately close the jars, put them on the lid and let them rest.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.